Update on emerging sensory methodologies applied to investigating dairy products
Highlights•ESM used to investigate dairy products were compiled.•CATA, sorting and
projective map** were the most applied ESM.•Yogurt, cheese, flavored milk, and dulce de …
projective map** were the most applied ESM.•Yogurt, cheese, flavored milk, and dulce de …
Consumer perception and emotional responses to plant-based cheeses
A Falkeisen, M Gorman, S Knowles, S Barker… - Food Research …, 2022 - Elsevier
Consumer interest in plant-based cheeses (PBCs) has increased in the last few years due to
consumer concern for animal welfare, environmental impact, and health. In order to increase …
consumer concern for animal welfare, environmental impact, and health. In order to increase …
Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment
Quality of whole milk pasteurized by high hydrostatic pressure processing (HPP: 600 MPa
for 5 min) or HPP combined with microfiltration (MF+ HPP) were compared with two …
for 5 min) or HPP combined with microfiltration (MF+ HPP) were compared with two …
Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with …
GM da Costa, MM de Paula, GN Costa… - Journal of Sensory …, 2020 - Wiley Online Library
This study aimed to compare the preferred attribute elicitation—PAE methodology (n= 20
consumers) with conventional descriptive analysis—DA (n= 15 trained judges) to determine …
consumers) with conventional descriptive analysis—DA (n= 15 trained judges) to determine …
Effects of the β-glucan, curdlan, on the fermentation performance, microstructure, rheological and textural properties of set yogurt
Y Zhao, R Fu, J Li - LWT, 2020 - Elsevier
Phase separation becomes a hindrance to application of β-glucans in set yogurt production.
In this study the effect of a gel-forming β-glucan, curdlan, on set yogurt fortification was …
In this study the effect of a gel-forming β-glucan, curdlan, on set yogurt fortification was …
Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide
KCS Ribeiro, NM Coutinho, MR Silveira… - Food Research …, 2021 - Elsevier
This study aimed to evaluate the impact of cold plasma (0, 5, 10, or 15 min) on the techno-
functional and sensory properties of whey dairy beverages added with xylooligosaccharide …
functional and sensory properties of whey dairy beverages added with xylooligosaccharide …
Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)
This study aimed to evaluate the effects of the application of ohmic heating (OH) to milk (0, 2,
4, 6, 8, or 10 V cm− 1, 72–75° C/15 s) on the sensory profiling of dulce de leche (DL) …
4, 6, 8, or 10 V cm− 1, 72–75° C/15 s) on the sensory profiling of dulce de leche (DL) …
Are consumers willing to pay for a product processed by emerging technologies? The case of chocolate milk drink processed by cold plasma
This study aimed to evaluate the consumers' perception (n= 1085) about processing
chocolate milk drinks by cold plasma. The consumers were asked about food technology …
chocolate milk drinks by cold plasma. The consumers were asked about food technology …
Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond
This study aimed to evaluate the effect of prebiotics (inulin, oligofructose, and polydextrose,
2.5 g/100 g) and probiotics (Lacticaseibacillus casei) on the characteristics of fermented …
2.5 g/100 g) and probiotics (Lacticaseibacillus casei) on the characteristics of fermented …
The free listing task for describing the sensory profiling of dairy foods: A case study with microfiltered goat whey orange juice beverage
AH Vieira, CF Balthazar, RS Rocha… - Journal of Sensory …, 2020 - Wiley Online Library
The sensory profiling using free listing task and consumer acceptance of a goat whey
orange juice (GWOJ) beverage processed by microfiltration (20, 30, 40, and 50° C) or …
orange juice (GWOJ) beverage processed by microfiltration (20, 30, 40, and 50° C) or …